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Amish Chicken Noodle Soup ~ Serves 6
Ready in 2-5 hrs

Made with egg noodles, black pepper, chicken, water, salt, chicken stock, celery, carrots, tart apple, and onions

3 pounds whole or cut up chicken
2 quarts water
2 teaspoons salt
1 1/2 cup chicken stock
2 cups sliced celery
2 cups peeled and sliced carrots
1 tart apple, seeded and chopped, peeled if desired
1 cup chopped onions
1 dash black pepper
4 cups uncooked egg noodles

Place the chicken, water, and salt in a large stockpot or Dutch oven over medium-high heat. Bring to a boil then reduce the heat to a simmer. Cover the pot and let the chicken cook until it is falling off the bones, about 2 to 2 1/2 hours.
Carefully remove the chicken from the pot and set aside to cool. Strain the broth and return the broth the the pot. Remove the bones from the chicken when it is cool enough to handle. Return the chicken meat to the pot with the strained broth.
Add the chicken stock, celery, carrots, apple, onions, and black pepper. Cover the pot and cook at a low simmer until the vegetables are tender, about 15-20 minutes.
Add the egg noodles to the pot. Bring to a simmer again and let cook for 8-10 minutes or until the noodles are cooked.
Serve the soup hot.


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